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–+ servings
Baked beef tacos with crispy tortillas, seasoned ground beef, melted cheese, and a creamy sauce, garnished with cilantro and lime wedges

Baked Tacos Recipe

by Cassandra Morris
Crispy baked tacos made in the oven with seasoned ground beef, melted cheese, and avocado lime crema. A simple sheet pan tacos recipe that’s perfect for an easy weeknight dinner.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4

Ingredients

Taco Seasonings

  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • ½ teaspoon celery salt
  • ¼ teaspoon cayenne pepper

Taco Ingredients

  • 1 pound lean ground beef
  • 1 medium yellow onion finely chopped (I throw mine in a food processor to get a super fine chop)
  • 4 garlic cloves minced
  • 1 tablespoon cilantro stems chopped
  • ¼ cup tomato paste
  • 3.5 fl oz (approx scant ½ cup) refried beans
  • 6-8 large flour tortillas
  • olive oil for lightly brushing
  • orange cheddar cheese freshly grated

Avocado Lime Crema

  • 2 avocados
  • 2 limes freshly squeezed
  • 1/2 cup sour cream
  • pinch salt
  • 1/2 cup fresh cilantro leaves torn

Instructions

  • Preheat the oven: Preheat the oven to 400°F.
  • Make the seasoning: In a small bowl, mix together all the taco seasoning ingredients until well combined. Set aside.
  • Cook the beef: Heat a large sauté pan over medium heat. Add the ground beef and finely chopped onion, breaking up the beef into small pieces with a wooden spoon. Cook for 5 to 7 minutes, until the beef is mostly browned but still slightly red in some spots.
  • Drain the grease: Drain off all but 1 to 2 tablespoons of the accumulated juices. Push the cooked beef to one side of the pan, tilt the pan slightly, and use a dry paper towel to soak up the excess grease.
  • Add garlic and seasoning: Stir in the minced garlic, chopped cilantro stems, and prepared taco seasoning. Cook for another minute, stirring to coat the beef.
  • Add tomato paste: Make a well in the center of the pan and add the tomato paste. Let it cook for about a minute, then stir it into the beef.
  • Finish the filling: Continue cooking until the beef is fully cooked and no pink remains. In the last 2 minutes of cooking, stir in the refried beans until fully incorporated. Remove from heat and set aside.
  • Prep the tortillas: Line a large baking sheet with parchment paper. Place the tortillas on the sheet and lightly brush both sides with olive oil using a silicone basting brush.
  • Assemble the tacos: Spoon about ⅓ cup of the beef mixture using a slotted spoon to avoid transferring excess oil onto one half of each tortilla. Continue filling the tortillas until you run out of meat, which usually makes about 8 tacos. Top with grated cheese, fold the tortilla in half, and sprinkle a bit more cheese on top.
  • Bake: Bake for about 15 minutes, or until the tortillas are golden and the cheese is bubbly.
  • Make avocado lime crema: In a food processor, add the avocados, freshly squeezed lime juice, sour cream, salt, and torn cilantro.
  • Blend until smooth: Process until the mixture is creamy and fully blended, scraping down the sides as needed. Give it a quick taste. Add a little more lime juice or salt if needed to balance the flavors to your liking.
  • Serve: Dress the crispy baked tacos with lime wedges, more cilantro, and the avocado lime crema drizzled on top.